Vegan (& Gluten Free) Italian Sausage

I adapted my vegan breakfast sausage recipe to make this fabulous and versatile Italian sausage. The flavor is like a sweet Italian sausage, and it is perfect on pizza, on a sandwich, with potatoes, or in a pasta sauce! Here are the ingredients you will need to make it:

I used certified gluten free oats to make my own gluten free oat flour, but you can use all-purpose flour if you are ok with wheat.

Preheat your oven to 375 degrees Fahrenheit.

Mix the TVP, rolled oats, and nutritional yeast together in a mixing bowl. (Be sure to use certified gluten free oats if needed.)

Add all of the seasoning ingredients to a small saucepan. Mix well, then heat while stirring until all of the miso has melted. (Click on these links for my Magickal Seasoning Blend and vegan Worcestershire Sauce recipes.)

Add the water and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for three minutes:

Pour the liquid into the bowl with the dry ingredients, then mix together. Let stand for ten minutes.

Add the refined coconut oil and mix it into the warm mixture until it is melted. Be sure to use only a refined coconut oil, or your sausages will have an unpleasant coconut flavor!

Add the oat or all-purpose flour and mix it in:

Add the cooked brown rice and mix again:

Look at that texture!

Shape the sausage mixture into six logs (5 oz each if you are using a scale.) Press firmly as you shape them so they hold together well. The logs should be about six inches long:

Bake for 20 minutes at 375 degrees Fahrenheit:

Carefully turn the sausages over:

Bake for another 20 minutes:

Flip the sausages back over so the rounded side is on top again. You can eat them right away, but the texture is even better if you allow them to cool completely and then reheat them as needed for your dish.

Alternatively, you can shape the mixture into 30 one-ounce balls to make “meatballs.” Bake using the same instructions as above, and serve them as desired. They are delicious on pasta or in a sub sandwich!

You can break the cooled sausage into pieces and use it as a pizza topping:

You can also fry up some onions and bell peppers and make a great sandwich! (I heated the cooled Italian sausage in the pan with the vegetables.)

Or, make a batch of roasted potatoes and top them with slices of sausage. (I sliced the sausage when it was cold, then broiled the slices for a couple of minutes.)

Enjoy!

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Vegan (& Gluten Free) Italian Sausage

This vegan Italian sausage is easy to make and is perfect on pizza or sandwiches, with roasted potatoes, or in a pasta sauce!

Course Main Course

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6 sausages

Calories 290 kcal

Author Deborah Mesdag

Ingredients

Seasoning Mixture:

• 45 g (3 TBS) Reduced Sodium Tamari Soy Sauce
• 45 g (3 TBS) White or Red Wine
• 16 g (1 TBS) Miso Paste
• 10 g (2 tsp) Vegan Worcestershire Sauce
• 7.5 g (1 1/2 tsp) Liquid Smoke
• 16 g (4 tsp) Magickal Seasoning Blend
• 5.6 g (2 tsp) Onion Powder
• 4.6 g (2 tsp) Fennel Seeds
• 3.4 g (1 tsp) Granulated Garlic
• 1.3 g (1/2 tsp) Black Pepper
• 1.2 g (1 1/2 tsp) Italian Seasoning
• 0.9 g (1 TBS) Dried Parsley Flakes
• 0.6 g (1/4 tsp) Smoked Paprika
• 0.5 g (1/2 tsp) Dried Rosemary Leaves
• 0.5 g (1/2 tsp) Dried Sage
• 0.4 g (1/4 tsp) Crushed Red Pepper Flakes
• 0.3 g (1/8 tsp) Ground Nutmeg

Other Ingredients:

• 100 g (1 c) TVP (Texturized Vegetable Protein)
• 90 g (1 c) Rolled Oats
• 35 g (1/2 c) Nutritional Yeast
• 360 g (1 1/2 c) Water
• 56 g (4 TBS) Refined Coconut Oil
• 45 g (3/8 c) Oat or All-Purpose Flour
• 100 g (2/3 c) Cooked Brown Rice

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.
2. Mix the TVP, rolled oats, and nutritional yeast together in a mixing bowl. (Be sure to use certified gluten free oats if needed.)

3. Add all of the seasoning ingredients to a small saucepan. Mix well, then heat while stirring until all of the miso has melted. Add the water and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for three minutes.

4. Pour the liquid into the bowl with the dry ingredients, then mix together. Let stand for ten minutes.

5. Add the refined coconut oil and mix it into the warm mixture until it is melted. (Be sure to use only a refined coconut oil, or your sausages will have an unpleasant coconut flavor!) Add the oat or all-purpose flour and mix it in. Add the cooked brown rice and mix again.

6. Shape the sausage mixture into six logs (5 oz each if you are using a scale.) Press firmly as you shape them so they hold together well. The logs should be about six inches long.

7. Bake on a parchment-lined baking sheet for 20 minutes at 375 degrees Fahrenheit. Carefully turn the sausages over, then bake for another 20 minutes. Flip the cooked sausages back over so the rounded side is on top again. You can eat them right away, but the texture is even better if you allow them to cool completely and then reheat them as needed for your dish.

8. Place any leftover sausages in a Ziploc bag and keep them in the fridge. Freeze any that you won't eat within a few days and defrost before reheating.

Recipe Notes

• Click these links for my Magickal Seasoning Blend and vegan Worcestershire Sauce recipes.